Mother’s Day Breakfast
Don’t forget that Mother’s Day is just around the corner! This year, why not treat Mum with our simple and delicious Mother’s Day-inspired breakfast.
Breakfast – Classic Eggs Benedict, Serves 4
For the poached eggs-
1 tbsp of vinegar
For the Hollandaise sauce-
2/3 cup of softened butter
3 egg yolks
Lemon juice to taste
Pinch of salt
1 tbsp cold water
To serve –
4 thick slices of mum’s favourite rustic bread
4 slices of our cooked ham
What to do:
1. Whisk the egg yolks together with the cold water, until it becomes frothy. Warm the mixture over simmering water while whisking, making sure the eggs don’t start to cook. Slowly add the butter while whisking, and season with the salt and lemon juice. Place your dish of Hollandaise sauce in a water bath to keep it warm, but again, be careful to make sure it doesn’t cook!
2. Add the vinegar to a large pan of water and bring to the boil. Reduce the heat, and carefully add the eggs, one at a time. Cook for about 2 minutes, until the whites have set, and gently remove from the pan.
3. Toast the bread slices, and butter if you wish. Then top the bread with a slice of ham, add a poached egg on top, and layer the Hollandaise sauce over. For even more flavour, you can try adding thin tomato or avocado slices to the toast before topping with the ham, eggs, and sauce.